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Rustic Country Omelette Potatoes

Category: Start Your Day Right with Delicious Breakfast Recipes

This rustic country omelette brings together golden sautéed potatoes, caramelized onions, and crispy turkey bacon, all enveloped in fluffy eggs. The filling is cooked slowly in a cast iron skillet for extra flavor, then added to the eggs and delicately folded to maintain a tender texture. A handful of fresh parsley adds brightness and color. Serve hot with slices of crusty country-style bread and a lightly dressed green salad to create a hearty, comforting meal with true countryside charm. Great for breakfast or a relaxed brunch at home.

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Loura is a chef and she is standing in front of a table full of fruits and vegetables.
Updated on Mon, 09 Jun 2025 09:48:39 GMT
A fried egg with bacon and parsley. Save
A fried egg with bacon and parsley. | recipesfoodyummy.com

This rustic country omelette is all about bringing together hearty ingredients for a breakfast that feels special any day of the week. The combination of golden sautéed potatoes, caramelized onions, and crispy turkey bacon makes it not just filling but totally satisfying. Tuck everything into fluffy eggs, and you have a skillet meal that warms both hands and hearts.

Ingredients

  • Medium potato diced: for creaminess and body choose firm waxy potatoes for best results
  • Yellow onion thinly sliced: adds sweetness and depth look for firm onions with shiny skins
  • Turkey bacon chopped: for a rich smoky flavor opt for leaner cuts with the least additives
  • Olive oil or butter: to sauté and add richness use a good quality extra virgin oil for more aroma
  • Salt and pepper: to bring out the savory notes choose fresh-cracked pepper for extra bite
  • Fresh parsley chopped: for a bright herbal finish always use fresh leafy parsley
  • Large eggs: for the custardy omelette base choose pastured or free-range for deeper color
  • Milk or cream: for extra fluffiness if using cream go for heavy or whipping
  • Country-style bread: for toasting sturdy and crusty loaves work best
  • Green salad: like arugula or mixed greens for a crisp contrast with a zippy vinaigrette

Step-by-Step Instructions

Sauté the Filling:
Gently heat olive oil or butter in a sturdy cast iron skillet over medium heat. Tip in the diced potatoes and stir well so they begin to soften and take on a golden hue. Resist the urge to rush them and let them go for about ten minutes stirring from time to time until some edges are deliciously crisp. Add in the sliced onions spreading them out to caramelize and deepen in color. After five or so minutes the onions will look soft and golden. Now scatter in turkey bacon pieces letting them crisp up and render flavor into the mix. Sprinkle with salt pepper and fresh parsley tossing it all together. Scoop out to a bowl and keep warm.
Prepare the Omelette:
In a mixing bowl whisk eggs with your milk or cream along with a pinch of salt and pepper. Whisk until the eggs are fluffy and well combined. Return your skillet to medium-low heat and melt in a bit of butter or olive oil. Pour in the egg mixture tipping and swirling the pan gently so it coats the surface evenly. With a spatula nudge the cooked egg from the edges to the center allowing the uncooked part to flow outward. Continue gently until the eggs are set but still creamy on top.
Fill and Fold:
Spoon your warm potato onion turkey bacon filling over one half of the cooked eggs. Using a spatula carefully fold the omelette over so it forms a half moon enclosing all the filling. Let it sit in the pan for about thirty to sixty seconds so the eggs finish setting and the flavors meld together. Slide onto a warm plate or serve right from the skillet for that country kitchen effect.
A fried egg with vegetables and meat. Save
A fried egg with vegetables and meat. | recipesfoodyummy.com

Storage Tips

Leftover omelette can be cooled and stored in an airtight container in the fridge for up to two days. Warm gently over low heat or enjoy at room temperature. The potato filling can also be made a day in advance for quicker assembly in the morning.

Ingredient Substitutions

Feel free to swap turkey bacon for plant-based bacon or regular bacon depending on your needs. Yukon Gold potatoes give extra creaminess while red onions offer a sharper sweetness. You can add in wilted spinach or swap out the herbs for chives or dill if parsley is not your favorite.

Serving Suggestions

Always bring the bread and salad to the table just before serving so everything stays fresh and crisp. If you like cheese a sprinkle of crumbled goat cheese or sharp cheddar on top of the filling before folding the omelette adds a creamy edge. Pair with fresh tomatoes in summer or roasted mushrooms in colder months.

Cultural Context

This dish is inspired by classic French and European country omelettes where the focus is on rustic hearty fillings and simplicity. Using what is at hand and serving straight from the pan remain essential traits of this style reflecting both thrift and comfort.

Recipe FAQs

→ What type of potatoes work best for this dish?

Waxy potatoes like Yukon Gold or red potatoes hold their shape well and cook up tender and golden, making them ideal for sautéing in the filling.

→ Can I substitute regular bacon for turkey bacon?

Yes, regular bacon can be used in place of turkey bacon for a richer flavor and crispier texture. Adjust the cooking time as needed.

→ Why use a cast iron skillet for cooking?

Cast iron skillets provide even heat and help create a beautifully golden crust on the potatoes while retaining moisture in the omelette.

→ How do I avoid overcooking the eggs?

Cook the eggs gently on medium-low heat, stirring occasionally, and fold the omelette while still slightly soft on top for a creamy texture.

→ What sides pair well with this omelette?

Serve with toasted country-style bread and a crisp green salad dressed with vinaigrette or a touch of lemon juice and olive oil.

Rustic Country Omelette Potatoes

Fluffy omelette packed with potatoes, onions, and turkey bacon. Perfect with toasted bread and fresh salad.

Prep Time
10 mins
Cooking Time
20 mins
Total Duration
30 mins
By: Loura

Recipe Type: Breakfast

Skill Level: Intermediate

Cuisine: French-inspired European

Portions Yielded: 2 Serving Size (One large filled omelette, sliced bread, and a side salad for two)

Dietary Preferences: ~

What You'll Need

→ For the Filling

01 1 medium potato, diced
02 0.5 medium yellow onion, thinly sliced
03 2 strips turkey bacon, chopped
04 1 tablespoon olive oil or butter
05 Salt and pepper, to taste
06 1 tablespoon chopped fresh parsley, plus additional for garnish

→ For the Omelette

07 4 large eggs
08 2 tablespoons milk or cream
09 Salt and pepper, to taste
10 1 tablespoon butter or olive oil

→ To Serve

11 Crusty country-style bread, sliced and toasted
12 Small green salad (arugula or mixed greens) with vinaigrette

Steps To Follow

Step 01

In a cast iron skillet, heat olive oil or butter over medium heat. Add diced potato and sauté for 8 to 10 minutes until tender and golden, stirring occasionally. Add sliced onion and continue to cook until caramelized, approximately 5 to 7 more minutes. Incorporate chopped turkey bacon and cook until crisp, about 2 to 3 minutes. Season with salt, pepper, and chopped parsley. Transfer the mixture to a bowl and keep warm.

Step 02

In a bowl, vigorously whisk eggs with milk or cream, salt, and pepper until well combined and slightly frothy. Heat butter or olive oil in the same skillet over medium-low heat. Pour in the egg mixture, swirling to coat the bottom evenly. Cook gently, using a spatula to draw set edges toward the centre, allowing uncooked egg to spread outward.

Step 03

When eggs are almost set but still slightly soft on top, distribute the warm filling evenly over one half of the omelette. Carefully fold the other half over the filling and cook for an additional 30 to 60 seconds to ensure the inside is just set. Slide the omelette onto a plate or serve directly in the skillet for a rustic presentation.

Step 04

Garnish with extra fresh parsley. Serve warm alongside slices of toasted country bread and a lightly dressed green salad. Optionally, drizzle the salad with fresh lemon juice and a touch of olive oil for added brightness.

Notes and Tips

  1. For extra golden potatoes, spread them in a single layer and avoid moving them too frequently while sautéing.
  2. A heavy-bottomed or cast iron skillet helps achieve even caramelisation for vegetables and crisp bacon.

Required Equipment

  • Cast iron skillet or heavy-bottomed frying pan
  • Mixing bowl
  • Whisk
  • Spatula
  • Chef's knife
  • Cutting board

Allergy Info

Double-check every ingredient for possible allergens and consult a health professional if you're unsure.
  • Contains eggs
  • Contains dairy if butter or cream is used
  • Contains gluten if served with standard bread

Nutritional Info (per serving)

These details are for informational purposes only and shouldn't replace medical advice.
  • Caloric Content: 415
  • Fats: 24 g
  • Carbohydrates: 34 g
  • Proteins: 21 g